Roasted Red Pepper Omelet

(2 servings) Printable Version

4 large eggs
1 Tablespoon milk
1/2 medium red bell peppers
1 Tablespoons chopped onion
1 Tablespoon butter
1/4 cup shredded cheddar cheese
salt and pepper to taste

First... fire roast the pepper with the easy at-home method. Place the pepper directly over flame (set to medium) of your stove top. Occasionally move the pepper so most of the outer skin gets blackened and charred. Remove from heat. Let cool one minute. Then chop pepper into small pieces.

In a medium mixing bowl, beat the eggs with the milk until frothy. Set aside.

In a large fry pan over medium heat, melt the butter and add the chopped pepper and onion. Saute the vegetables for about 4 minutes - stirring often -- until the onions star to become soft and translucent.

Pour the egg mixture over the vegetables in the fry pan. As the egg starts to set, lift the edges of the omelet with a spatula so uncooked egg flows beneath.

When egg almost completely set, sprinkle cheese over one side of the omelet. Fold the the omelet so the cheese is covered. Cover the pan and turn heat to low. Cook for one more minute.

Transfer omelet to a serving plate and season to taste.

This makes one very large man-sized omelet. It could easily be shared by two people.

Mr Breakfast would like to thank elviscostellofa for this recipe.

Recipe number 2386. Submitted 9/11/2008.

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